Mediterranean lentil soup
Ingredients: large yellow onion, medium carrots, garlic cloves, ground coriander, Aleppo pepper · 45 min cook time · 350kcal · ~₩13,900
Ingredients
1개 large yellow onion, 3개 medium carrots, 6개 garlic cloves, 1작은술 ground coriander, 1작은술 Aleppo pepper, 2큰술 preserved lemon peel, 2큰술 extra virgin olive oil, 1꼬집 salt, 4컵 vegetable broth, 1컵 water, 1컵 standard green lentils, 1꼬집 black pepper, 2개 bay leaves, 10개 fresh thyme sprigs, 1컵 fresh herb leaves (basil, dill, or parsley), 1개 medium lemon, 1꼬집 flaky sea salt
Instructions
1. Dice one large yellow onion, three medium carrots (washed and scrubbed, not peeled), and chop six garlic cloves.
2. Finely chop preserved lemon peel until you have two tablespoons worth.
3. Heat a Dutch oven or soup pot over medium-high heat. Add two tablespoons of extra virgin olive oil.
4. Add the diced onions and a little salt. Cook for 10-15 minutes until the onions are golden brown. If they brown unevenly, add a splash of water to even out the cooking.
5. Add the carrots, garlic, and preserved lemon. Stir frequently for about five minutes until the carrots just begin to soften.
6. Add ground coriander and Aleppo pepper. Stir almost constantly for 30 seconds to prevent burning. If there are brown bits on the bottom of the pot, deglaze with a splash of vegetable broth.
7. Pour in four cups of vegetable broth and one cup of water (or five cups of vegetable broth total).
8. Add one cup of standard green lentils and a generous amount of black pepper.
9. Create a bouquet garni by tying two bay leaves and about 10 fresh thyme sprigs with kitchen twine. Add it to the soup.
10. Bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes.
11. While the soup simmers, prepare the herb oil topping: finely chop one cup of fresh herb leaves (basil, dill, or parsley). Zest one medium lemon into the herbs. Drizzle in about two tablespoons of good quality extra virgin olive oil and a pinch or two of flaky sea salt. Mix well.
12. Serve the finished lentil soup hot, topped with the herb oil and alongside crusty bread.
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